• Food Science and Industry
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• v.48 no.4
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• pp.16-20
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• 2015

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.296-309
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• 2001

This study was conducted to investigate the consumers' recognition and information need for food safety, especially focused on pesticide residues, foodborne illness, and food additives. The data were collected from 350 adults living in Taegu and Pusan by the self-administered questionnaire. Frequencies and chi-square tests were conducted by SPSS. The results of the survey were as follows: (1) the consumers' concerns about food safety were high, (2) many respondents worried about eating vegetables, fruits and grains in turn because of pesticide residues, and did not trust the results from food-safety tests, (3) the major factor for foodborne illness was regarded as unfreshed or contaminated food stuffs, (4) many consumers concerned highly about preservatives among food additives, and tried to consume food containing less food additives, and (5) many respondents wanted to get the information about harmfulness of pesticide residues in foods, method to choose fresh food, and safety of food additives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.102-108
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• 2003

This study investigated the current tendency of the middle school student's use of the food and nutrition information from the internet web site. The research employed web survey for the national middle school students. Middle school students usually searched the internet information to do homework and to solve the own curiosity. Forty percent of respondents had experience to get food and nutrition information from tile internet, and 74% of them were girl. Cooking method and world cooking exploring were the most wanted information among food and nutrition information. Professional cooking site and tips of food and nutrition from study aiding sites and monthly magazine sites were tile resources of food and nutrition information. The mai or reasons for searching the food and nutrition information were to know the cooking method and out of curiosity. The most unsatisfied problems were unnecessary information, too much advertisement and too difficult contents when the users approached the site to get the food and nutrition information. Students who have been not interested in and had no homework about food and nutrition, had no visiting experience of web sites for food and nutrition information. Therefore, to provide food and nutrition information for teenagers through internet, web sites were developed to have easy contents linked to study aiding site or other sites that teenagers frequently visit. Since teenager's interest about health issues is not as high as adult's one, the contents of sites must be easy for teenagers to follow and fun, however, should be based on scientific facts on food, nutrition and disease.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.279-284
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• 2022

The purpose of this study is to analyze information about dietary information presented in the television broadcast media in order to determine the optimal communication method that will provide desirable information to the general public. To that end, stakeholders were recruited and trained before and during the study. Three airwaves broadcasters and four comprehensive programming channels were monitored for Three months. The results are as follows. In total 172 food and nutrition programs are reported on. As information from the monitored programs was investigated, results showed a frequency of 136 separate informative programs (79.1%) and 36 entertainment programs (20.9%). Second, the broadcasters included are KBS, MBC, SBS, while the channels are TV Chosun, JTBC, Channel A, and MBN. Third, 109 reports (63.3%) were about ingredients & cuisine, followed by 63 reports (36.7%) on health and diet. This research provides transitional knowledge regarding the correlation between dietary information and the media. Moreover, this research contributes to advocating public health by enhancing the quality from broadcast media about dietary information.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.489-494
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• 2019

The appropriateness of introducing blockchain technology into food safety management systems was evaluated by conducting a survey of experts on the effectiveness and constraint evaluation indicators, and a portfolio analysis was conducted to set the priorities of blockchain application. The food safety management activities considered in this study were issuing documents on food import/export, food hygiene rating scheme, civil complaint management in the food sector, food- related certification, risk information management, and food traceability systems. The sectors that can be expected to be effective in the introduction of blockchain technology were food- related certification, food hygiene rating scheme, risk information management, and issuing documents on food import/export. In the case of food traceability systems and civil complaint management, the introduction of blockchain technology was not recommended due to ineffectiveness. From the evaluation of the constraints (e.g., technical limits, cost, legal amendment, personal information disclosure, timeliness, and ease of connection) to be overcome when introducing blockchain into food safety management, it was found that there are more than average constraints in all six areas. In particular, the food traceability system was evaluated to have the most constraints. Issuing documents on food import/export is very effective with the introduction of blockchain technology, but due to high cost and legal restrictions, it is necessary to improve the institutional system in order to introduce blockchain. Among the evaluation sectors, food- related certification, food hygiene rating scheme, and risk information management on foods were suitable for preferentially adopting blockchain technology since these areas might experience greatly improved reliability and transparency through the introduction of blockchain, with relatively low constraints.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.200-215
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• 2006

This study carried out to assess the quality of the information presented on the internet about nutrition specifically in the field of health functional food by monitoring with 10 panels from May, 2004 to October. Four hundred seven relevant websites were initially selected from a process using 5 search engines and the keywords ‘food’ and ‘nutrition’, and 404 sites actually met all inclusion criteria. Most of the sites evaluated 219 (54.20%) were commercial sites and then distributed noncommercial organization site 93 (23.0%), individual site 92(22.8%). Assessment quality indicator was carried out using the 17 necessary requisites, which has been developed to enable users and information providers to judge the quality of food and nutrition information. The mean score for quality grade was 11.07, five site out of a maximum score of 17 and two sites with the lowest total scores for the quality of food and nutrition information. Noncommercial organization site assessed achieved the highest score in accurate and useful informations to the public. Low ranked sites had the most inaccurate or misleading information, emphasizing only the positive aspects of the information, with little or no evidence. Many commercial sites used personal testimony as the most popular ‘proof’ for the effectiveness of product. This was anecdotal rather than scientific evidence based on which the objective validation was difficult to be made. Therefore, it can be challenging for both public and health professionals, to sort out useful information from a plethora of advertisements and promotions on the web sites. Our results suggest that nutrition professionals should talk about useful information of health, food and nutrition with public and help them find the best available information when using the internet.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.50-62
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• 2017

The purpose of this study was to verify the effects of SNS WOM information characteristics on trust, purchase intention and WOM intention with regards to food products. In addition, the moderating role of social capital was also examined between SNS WOM information characteristics and trust of food products. This survey was conducted on those who used SNS from 13th to 27th on October, 2016 in Seoul and Kyonggi area, using convenience sampling method. A total of 380 responses were collected, of which 365 were used for analysis after excluding responses containing missing data. The results from this study are as follows. First, it was found that neutrality than consensus of SNS WOM information characteristics had a greater effect on the trust of food products. Second, only bonding capital was found to moderate the relationships between consensus of SNS WOM information characteristics and trust of food products. Third, trust of food products significantly impacted purchase intention and WOM intention of food products. These findings intend to propose the effective marketing strategy on the SNS to executives or marketers of food companies.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.6
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• pp.2910-2925
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• 2017

Inadequate and inappropriate intake of food is known to cause various health issues and diseases. Due to lack of concise information about healthy diet, people have to rely on medicines instead of taking preventive measures in food intake. Due to diversity in food components and large number of dietary sources, it is challenging to perform real-time selection of diet patterns that must fulfill one's nutrition needs. Particularly, selection of proper diet is critical for patients suffering from various diseases. In this article, we highlight the issue of selection of proper diet that must fulfill patients' nutrition requirements. To address this issue, we present a cloud based food recommendation system, called Diet-Right, for dietary recommendations based on users' pathological reports. The model uses ant colony algorithm to generate optimal food list and recommends suitable foods according to the values of pathological reports. Diet-Right can play a vital role in controlling various diseases. The experimental results show that compared to single node execution, the convergence time of parallel execution on cloud is approximately 12 times lower. Moreover, adequate accuracy is attainable by increasing the number of ants.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.249-259
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• 2014

According to a survey conducted recently, consumers are feeling the anxiety to food, it can be seen that the extent to which feels uneasy about pesticide residues among them in particular is high. Foods that are commercially available, is set (pesticide residue standards, acceptable daily intake daily (ADI), non-toxic amount) residual acceptable standards of pesticides so as not to give the damage to human health. However, in the case of consumers of general knowledge on Standards for pesticide residues is not sufficient, anxiety over food safety still exists. Therefore, in this study, as can be easily understood and accurate information to consumers a general basic knowledge on the safety of food is insufficient is related to food safety, was utilizing the graphic display of a one-dimensional you are trying to provide information providing method. As a result, in the display method is utilized to provide the information on food existing for, from the form of the information by utilizing the graphs and characters, using a graphical display showing the criteria for pesticide residues in one dimension it was found that the display shows how to readily appreciate the most accurate and safety standards regarding pesticide residues.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.432-438
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• 2015

The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children's Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students' perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students' recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students' motivation for knowing nutrition information of university dining services included health and value interests. Students' knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.